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JL  JL*  V*  i 


:JLJ  Vw  J 


her-  lav 

RIOTS  COMPANY. 

' 5 AN  FRANCISCO. 


Unlv.of  III.  Library 
51 

<2  


Dainty  fruit 
Recipes 


PUBLISHED  BY 

THE  COAST  PRODUCTS  COMPANY 


ST.  LOUIS 


KANSAS  CITY 


SAN  FRANCISCO 


THIS  book,  dear  madamt  tells  the 
secret  of  those  dainty  dishes  that 
make  the  table  a delight  to  both 
eye  and  palate* 

The  recipes  are  gathered  from  all  good 
sources*  We  trust  that,  like  the  memory 
of  a well-enjoyed  dinner,  they  will  dwell 
in  your  mind  and  recall  to  you  Califo 
Brand,  the  best  California  i Fruits,  the 
best  California  Asparagus,  the  best  Ha- 
waiian Pineapple* 


— 2 — 


Row  to  Serve  Canned  fruit 

CALIFO  Brand  California  Canned 
Fruit  is  cooked  thoroughly  under 
the  most  sanitary  conditions  in 
canning  and  is,  therefore,  ready  to  serve 
as  it  comes  from  the  can,  without  further 
preparation* 

All  Canned  Fruits  should  be  emptied 
from  the  can  as  soon  as  it  is  opened* 
They  should  be  poured  into  a porcelain 
or  enamel  vessel* 

Califo  Brand  fruits  are  preserved  with 
a heavy  syrup*  This  syrup,  if  not  served 
with  the  fruit,  should  be  saved,  as  it 
makes  delicious  sauces  for  puddings  and 
other  desserts* 

Always  place  the  can  of  fruit  on  ice  for 
several  hours  before  serving,  so  that  it 
will  be  thoroughly  chilled  through* 

While  Canned  Fruit  is  generally  served 
just  as  it  comes  from  the  can,  in  its  own 
syrup,  there  are  many  excellent  ways  of 
varying  this  with  little  trouble. 


— 3 — 


fruit  Dressings 

AN  excellent  way  is  to  drain  and 
place  Califo  Brand  Peaches  in  the 
bottom  of  the  glass  serving  dish 
and  cover  them  with  a heavy  layer  of 
whipped  cream*  This  may  be  further 
decorated  with  maraschino  cherries  or 
raisins* 

Plain,  rich  cream,  thoroughly  chilled, 
makes  an  excellent  accompaniment  for 
Califo  Peaches,  Apricots,  Prepared 
Prunes  or  Figs* 

Another  dressing  for  canned  fruit  that 
is  delicious  and  that  is  equally  applic- 
able to  all  varieties  of  fruit  is  made  by 
adding  a half  teaspoonful  of  gelatine,  dis- 
solved in  cold  water,  to  the  syrup,  and 
allowing  it  to  partially  harden  on  ice* 
This  will  never  become  hard  like  jelly, 
and  may  be  poured  over  the  fruit  in  the 
serving  dish*  Whipped  cream  may  be 
added  if  desired* 

A wineglass  or  two  of  sherry  and  a dash 
of  lemon  juice  added  to  the  syrup  pre- 
sents another  way  of  serving  canned 
fruit  that  is  different  and  unusually  good* 


— 4 — 


Digitized  by  the  Internet  Archive 
in  2016  with  funding  from 

University  of  Illinois  Urbana-Champaign  Alternates 


https://archive.org/details/daintyfruitrecipOOcoas 


peaches  or  Hpricots  en  Surprise 

FROM  Califo  Brand  Peaches  or  Apri- 
cots select  halved  sections  of  fruit 
that,  when  placed  together  will 
form  a perfect  fruit*  With  Califo  Brand 
fruit  this  will  be  easy*  Fill  the  peach  or 
apricot  with  either  a maraschino  cherry 
and  whipped  cream,  a Califo  Brand  Pre- 
pared Prune  and  whipped  cream,  or 
chopped  nuts  with  whipped  cream*  Unite 
the  halves  of  the  fruit  with  a toothpick* 
Serve  one  to  a platet  surrounded  with 
whipped  cream* 


31 


— 5 — 


/ 


c 


Califo  peach  Salad 

LINE  the  salad  bowl  with  crisp  let- 
tuce leaves*  Drain  a can  of  Califo 
Sliced  Lemon  Cling  Peaches  thor- 
oughly and  add  one  cupful  of  chopped 
nuts,  either  almonds,  pecans  or  walnuts* 
Place  the  peaches  in  the  bowl  and  cover 
with  mayonnaise  dressing  made  accord- 
ing to  any  satisfactory  recipe*  Chill  and 
serve* 


3 


— 6 — 


( 


( 


fruit  Royals 

HOLLOW  out  the  center  of  a large 
sponge  cake,  leaving  a floor  of 
cake  about  an  inch  in  thickness 
and  walls  of  about  the  same  width*  Pour 
into  this  the  contents  of  a can  of  Califo 
Brand  fruit*  Add  shredded  cocoanut, 
maraschino  cherries,  as  desired,  and 
powdered  sugar*  Cover  with  a thick 
layer  of  whipped  cream,  chill  and  serve* 


— 7 — 


fruit  Gelatines 

ONE  of  the  most  attractive  ways  of 
serving  fruit  is  in  one  of  the  forms 
of  a fruit  gelatine*  The  basic  re- 
ceipt for  such  gelatines  calls  for  one  box 
of  gelatine  to  one  can  of  Califo  Brand 
fruit,  and  this  will  make  about  two 
quarts  of  gelatine* 

Soak  the  box  of  gelatine  in  less  than  a 
pint  of  cold  water  until  dissolved*  Add 
a pint  of  boiling  water  and  about  one 
cupful  of  sugar*  Drain  the  syrup  from 
the  can  of  fruit,  and  add  this  to  the  gela- 
tine mixture*  Allow  the  gelatine  to  set 
in  the  mold  until  partially  firm  before 
adding  the  fruit,  either  whole  or  cut  into 
squares*  This  will  prevent  it  from  settling 
to  the  bottom  of  the  mold* 

Any  variety  of  Califo  Brand  fruit  may 
be  used  to  advantage  in  a fruit  gelatine, 
Peaches,  Apricots,  Bartlett  Pears,  Ha- 
waiian Pineapple,  Plums,  Cherries,  or  any 
of  the  others,  either  alone  or  in  combina- 
tion* 

Chill  the  gelatine,  and  serve  with 
whipped  cream  or  other  dressing* 


— 8 — 


( 


fruit  Sponges 

A SPONGE  is  made  by  adding  the 
whipped  whites  of  eggs  to  a gela- 
tine mixture,  as  given  in  a pre- 
ceding recipe,  before  the  fruit  is  added 
or  the  mixture  placed  in  the  mold*  Such 
a sponge  mixture  should  be  beaten  until 
it  commences  to  harden,  and  the  Califo 
Brand  fruit  added,  before  placing  in  the 
mold* 

Fruit  Sponges  are  very  dainty  and  de- 
licious, although  they  are  not  as  well 
known  nor  served  as  often  as  Fruit 
Gelatines* 

Sponges,  as  well  as  Gelatines,  should 
be  served,  thoroughly  chilled,  with 
whipped  cream  or  custard  dressing* 


— 9 — 


( 


Bavarian  Cream 

DISSOLVE  one-half  box  of  gelatine 
in  one-half  cupful  of  water*  Heat 
to  the  boiling  point  a cupful  of 
milk  with  one-half  cupful  of  sugar  and  a 
pinch  of  salt*  Add  the  softened  gela- 
tine, then  strain  and  add  one-half  cupful 
of  chopped  Califo  or  The  Coast  Brand 
fruit*  Beat  until  it  becomes  cool  and 
thickened,  when  add  lightly  a pint  of 
cream  well  whipped  and  place  on  ice  to 
harden* 


— 10  — 


€ 


( 


fruit  Capiocas 

THERE  are  many  ways  of  preparing 
tapioca  for  puddings,  but  one  of 
the  most  delicious  and  simplest, 
as  well  as  the  best  to  combine  with  fruit, 
is  made  as  follows: 

Allow  about  three-fourths  of  a cupful 
of  tapioca  or  sago  to  one  quart  of  milk* 
Let  the  tapioca  soak  in  a little  of  the 
cold  milk  until  softened*  Place  the  rest 
of  the  milk  in  a double  boiler  to  heat, 
with  two  teaspoonfuls  of  sugar  and  one- 
half  teaspoonful  of  salt*  When  the 
tapioca  is  soft,  add  it  to  the  milk  and 
cook  until  thick* 

The  tapioca  mixture  is  now  ready  to 
bake  with  the  fruit*  This  may  be  done 
in  different  ways: 

Two  cupfuls  of  Califo  Brand  fruit  with 
its  syrup  may  be  added  to  the  tapioca, 
stirred  in  well,  and  the  whole  browned 
in  a baking  dish  or  individual  baking 
cups,  care  being  used  to  prevent  burning* 
If  preferred,  the  whole  pieces  of  Califo 
Brand  fruit  may  be  arranged  in  the  bot- 
tom of  the  baking  dish  or  cups,  and  the 
tapioca  poured  in  on  top  of  them  and 
baked*  When  cool  the  whole  may  be 
turned  out  onto  a serving  platter* 


— 11  — 


( 


fruit  ^unhets 

MAKE  the  junket  from  junket  tablets 
in  accordance  with  the  directions 
given  in  each  junket  package* 
Fill  a large  dish  or  individual  cups  with 
any  variety  of  Califo  Brand  fruit,  either 
whole  or  chopped*  The  fruit  should  fill 
the  cups  or  dish  from  one-half  to  three- 
quarters  full*  On  this  pour  the  junket, 
and  allow  it  to  set  quite  firm  before 
placing  it  on  ice  to  chill* 

These  Fruit  Junkets  are  particularly 
appetizing  and  nourishing  for  the  most 
delicate  child  or  invalid* 


— 12  — 


fruit  Blanc  JVlange 

CORNSTARCH  Blanc  Mange,  made 
in  the  ordinary  manner  and  poured 
over  Califo  fruit  placed  in  a dish 
or  in  individual  cupst  as  given  for  Fruit 
Junket,  makes  equally  an  appetizing  and 
delicious  a dish  as  the  junket,  and  a much 
more  attractive  and  appealing  dish  than 
a plain  or  chocolate  Blanc  Mange* 


— 13  — 


€ 


v 


fruit  Custards 

A CUSTARD  made  with  three  eggs 
and  a cup  each  of  flour  and  sugar 
may  be  poured  over  Califo  Brand 
fruits  placed  in  the  bottom  of  a baking 
dish  or  individual  baking  cups,  in  the 
same  manner  as  for  Fruit  Junket  or  Fruit 
Blanc  Mange*  Bake  and  chill  thoroughly 
before  serving* 

Use  any  variety  of  Califo  Brand  fruit, 
as  all  will  give  excellent  results*  Peaches, 
Apricots  or  Bartlett  Pears  may  be  used  as 
they  come  from  the  can,  or  cut  into 
small  squares,  as  desired,  but  Plums 
should  be  pitted  and  shredded* 


— 14  — 


c 


fruit  Rice  pudding 

PARTIALLY  cook  one  large  teacup- 
ful of  rice  in  just  enough  water  to 
leave  it  fairly  dry*  Line  the  sides 
and  bottom  of  an  unbuttered  earthenware 
pudding  dish  with  this  rice,  then  pour 
nearly  full  with  Califo  or  The  Coast  Brand 
fruit*  Cover  with  balance  of  the  rice, 
tie  a cloth  tightly  over  the  top  and 
steam  one  hour*  Serve  with  a sweet 
sauce  or  fruit  syrup* 


— 15  — 


fruit  Souffle 

DRAIN  any  variety  of  Califo  or  The 
Coast  Brand  fruit,  chop,  and  rub 
through  a sieve  until  pulpy,  mak- 
ing the  pulp  as  dry  as  possible*  Stir 
about  one  cupful  of  this  pulp  with  a cup- 
ful of  powdered  sugar  and  the  beaten 
yolks  of  three  eggs*  Whisk  together  for 
about  ten  minutes* 

Beat  separately  the  whites  of  the  eggs 
until  quite  stiff,  then  fold  carefully  into 
the  egg  and  fruit  mixture*  Turn  the 
whole  into  a baking  dish,  sprinkle  with 
sugar,  and  bake  in  a brisk  oven  until 
well  browned* 


— 16  — 


r 


fruit  Snow 

PREPARE  the  fruit  pulp  as  for  Fruit 
Souffle*  Whip  stiff  the  whites  of 
three  eggs  with  a pinch  of  salt 
and  six  or  eight  tablespoonfuls  of  pow- 
dered sugar,  beating  these  well  into  the 
egg*  Add  a cupful  of  the  pulp  gradually 
at  the  same  time  with  the  sugar,  first  a 
little  sugar,  then  a little  pulp,  and  so  on* 
Continue  whipping  until  the  snow  has 
risen  to  over  a quart  in  bulk,  for  it  will 
swell  enormously*  Chopped  nuts,  raisins 
or  grated  cocoanut  may  be  added  if 
desired* 

Do  not  cook,  but  chill  thoroughly 
before  serving* 

Fruit  Snow  is  particularly  delicious 
when  made  with  The  Coast  Brand  grated 
Hawaiian  Pineapple* 


c 


Cracker  pudding 

ONE  large  teacupful  cracker  crumbs. 
One  quart  of  milk. 

Yolks  of  three  eggs. 

One  whole  egg. 

Pinch  of  salt* 

Bake  in  a moderate  oven  until  done. 
Cover  with  Califo  or  The  Coast  fruit, 
already  warmed,  and  serve. 


— 18  — 


( 


fruit  Crifles 

CUT  the  contents  of  a can  of  Califo 
or  The  Coast  Peaches,  Pears,  Apri- 
cots or  Pineapple  into  small 
pieces*  If  Plums  or  Prunes  are  used, 
shred  and  remove  pits* 

Fill  a baking  dish  with  alternate  layers 
of  sponge  cake,  sprinkled  with  shredded 
cocoanut,  and  the  fruit,  making  each 
layer  about  one-half  inch  in  thickness* 
Pour  over  the  top  the  yolks  of  three 
eggs  whipped  with  one-half  cup  of  sugar* 
Bake  until  brown,  then  add  a meringue 
of  the  whites  of  the  eggs,  replace  in  oven 
until  well  browned  and  serve  when  cold, 
with  whipped  cream,  if  desired* 

This  is  a very  simple  but  delicious  fruit 
dessert,  and  should  be  tried  with  every 
variety  of  Califo  or  The  Coast  fruit. 
Greater  variety  may  be  obtained,  and 
small  left-over  portions  of  the  fruit  util- 
ized if  alternate  fruit  layers  are  made 
of  different  fruits,  such  as  pears  and 
pineapple* 


— 19  — 


( 


fruit  pudding,  Uncooked 

PLACE  in  the  bottom  of  a buttered 
baking  dish  a loose  layer  of  lady 
fingers  or  broken  pieces  of  sponge 
cake*  Pour  over  this  a layer  of  Califo 
Brand  fruit  of  any  variety,  allowing  the 
syrup  to  soak  thoroughly  into  the  lower 
layer,  which  should  be  at  least  an  inch 
thick*  If  Califo  Brand  Peaches,  Apricots 
or  Pears  are  used,  they  may  be  arranged 
with  the  cut  side  of  each  halved  fruit 
down,  or  may  be  sliced  or  chopped* 

Cover  the  fruit  with  a thick  layer  of 
whipped  cream,  or  a layer  of  Fruit  Snow, 
as  given  in  a preceding  recipe* 

Chill  and  serve  without  cooking* 


— 20  — 


/_ 


c 


fruit  Bread  puddings 

CHOP  or  shred  the  fruit  of  a can  of 
Califo  or  The  Coast  Brand  into 
small  pieces,  although  the  large 
pieces  may  be  used  if  preferred*  Place 
one-half  of  the  fruit  and  syrup  in  a pud- 
ding dish*  Have  ready  one  and  one-half 
pints  of  bread  crumbs  mixed  with  a table- 
spoonful of  butter,  one-half  cup  of  sugar, 
a cup  of  warm  water  and,  lastly,  the 
beaten  whites  of  two  eggs* 

Place  this  on  the  fruit  in  the  baking 
dish,  and  pour  over  it  the  remainder  of 
the  fruit*  Grate  a little  nutmeg  over  the 
fruit,  and  sprinkle  on  a few  spoonfuls  of 
bread  crumbs  and  a little  sugar*  Bake 
covered  an  hour  and  a quarter,  removing 
cover  the  last  few  minutes  to  brown* 
Serve  with  a hard  or  sweet  sauce,  cream 
or  the  remainder  of  the  fruit  syrup* 


Delmomco  pudding 

TAKE  three  tablespoonfuls  of  corn- 
starcht  the  yolks  of  three  eggs, 
and  one-half  cupful  of  sugar* 
Beat  the  eggs  until  light,  then  add  the 
sugar,  beating  all  the  time*  Mix  the 
cornstarch  with  a little  milk*  Combine 
the  eggs  and  the  cornstarch,  and  add  to 
one  quart  of  milk  with  a pinch  of  salt  in 
it  just  as  it  is  about  to  boil*  Stir  until 
well  thickened*  Pour  this  into  a pudding 
dish  and  place  in  the  oven  until  stiff 
enough  to  bear  a layer  of  fruit*  Place 
Califo  Peaches,  Apricots  or  other  fruit  in 
a layer  on  top  of  this,  cut  side  down* 
It  will  improve  the  pudding  if  the  fruit 
syrup  is  added  to  the  pudding  mixture* 
Beat  the  whites  of  the  eggs  into  a stiff 
froth,  adding  gradually  one  cupful  of 
powdered  sugar*  Pour  this  over  the  fruit 
layer  and  brown  quickly  in  the  oven* 


— 22  — 


/ 


fruit  Charlottes 

LINE  a well-buttered  baking  dish, 
both  sides  and  bottom,  with  slices 
of  bread  and  butter  dipped  in  milk* 
Pour  in  any  variety  of  Califo  Brand 
fruit  from  which  two-thirds  of  the  syrup 
has  been  drained* 

Cover  with  thick  slices  of  bread  and 
butter  dipped  in  milk  and  bake*  When 
done,  turn  out,  sift  sugar  over  the  loaf 
and  cover  with  whipped  cream* 


— 23  — 


* / 


i 


fruit  Omelette 

SHRED  the  contents  of  a can  of  Calif  o 
or  The  Coast  fruit  and  cook  gently 
until  the  juice  is  somewhat  reduced* 
Make  a five-egg  omelette  and  fold  in  the 
hot  fruit  while  the  omelette  is  still 
somewhat  soft*  Dust  the  top  thickly 
with  sugar  and  brown* 

A quick  and  delicious  luncheon  dessert* 
The  Coast  Brand  Grated  Pineapple  used 
in  this  manner  makes  a delicious  pine- 
apple omelette* 


— 24  — 


/ 


€ 


n”€ 


fruit  Omelette  No.  2 

BEAT  three  eggs  thoroughly  with  a 
tablespoonful  of  sugar,  adding  just 
at  the  last  a teaspoonful  each  of 
lemon  juice  and  fruit  pulp,  together  with 
a pinch  of  salt.  The  omelette  pan  should 
be  heated,  containing  a teaspoonful  of 
melted  butter  or  oil. 

Place  the  eggs  therein  and  as  they  cook 
break  the  omelette  once  in  a while  with 
a silver  fork.  When  still  quite  moist, 
sprinkle  on  top  of  one-half  of  it  a cupful 
of  the  fruit  pulp,  fold  over,  brown  and 
serve  at  once,  sprinkling  sugar  over  the 
top. 


— 25  — 


/ 


£ 


pineapple  Muffins 

TO  two  well-beaten  eggs  add  gradu- 
ally one  teacupful  of  sweet  milk 
and  one-third  of  a cupful  of  butter, 
melted*  Thicken  with  one  sifted  quart 
of  flour  in  which  has  been  mixed  three 
teaspoonfuls  of  baking  powder,  a heap- 
ing teaspoonful  of  powdered  sugar  and  a 
teaspoonful  of  salt* 

When  thoroughly  beaten  add  one  cup 
of  Califo  or  The  Coast  Brand  Grated  Ha- 
waiian Pineapple  and  bake  until  quite 
done  in  hot  greased  muffin  pans*  This 
will  require  about  one-half  hour*  Fill  the 
muffin  pans  a trifle  over  half  full* 


— 26  — 


pineapple  Compote 

COOK  rice  after  the  Southern  style, 
boiling  quickly  in  a large  quantity 
of  hot  water,  draining  through  a 
sieve  and  drying  in  the  oven  or  on  the 
back  of  the  range*  Make  the  hot  rice 
into  little  mounds  on  the  dish  from 
which  it  is  to  be  served,  and  place  on  top 
of  each  mound  a slice  of  Califo  Brand 
sliced  Hawaiian  Pineapple*  Place  a 
maraschino  cherry  in  the  center  of  each 
slice  of  pineapple  if  desired* 

Make  a sauce  by  adding  butter,  sugar, 
a little  boiling  water  and  a dash  of  lemon 
to  the  juice  of  the  pineapple  from  the  can* 
Pour  this  over  the  rice  and  pineapple, 
and  serve  warm* 

Use  either  as  a dessert  or  as  an  entree, 
as  desired* 


— 27  — 


Charlotte  Russe  mXb  pineapple 

COOK  a can  of  The  Coast  Grated  Pine- 
apple with  a cupful  of  sugar  and  a 
teaspoonful  of  dissolved  gelatine* 
Dilute  with  a little  water  if  necessary* 
Stew  for  a few  minutes,  then  rub  through 
a colander  and  place  on  ice*  When  it  is 
on  the  point  of  setting,  add  a pint  of 
whipped  cream,  mix  it  well,  and  place  in 
the  Charlotte  Russe  mold  lined  with 
sponge  cake  or  lady  fingers* 


— 28  — 


Stewed  prunes 

INSTEAD  of  the  long  soaking  and 
stewing  of  ordinary  dried  prunes, 
empty  a can  of  Califo  Brand  prepared 
prunes  into  a serving  dish*  If  desired, 
flavor  with  a dash  of  sherry,  lemon  juice, 
or  nutmeg  or  cinnamon* 

Not  only  is  all  trouble  and  expense  so 
saved,  but  the  results  will  be  much  su- 
perior to  any  obtained  with  dried  fruit* 


— 29  — 


/_ 


c 


c 


prune  Croquettes 

STIFFEN  the  pulp  from  a can  of  Calif o 
Brand  Prepared  Prunes  with  fine 
cracker  or  bread  crumbst  adding  also, 
if  desired,  chopped  nuts*  Roll  in  egg, 
then  in  crumbs,  and  fry  in  a deep  kettle 
of  boiling  fat*  Serve  hot* 


— 30  — 


f 


prune  Soup 

SET  the  contents  of  a can  of  Califo 
Brand  Prepared  Prunes  on  the  back 
of  the  stove  and  add  an  equal  quan- 
tity of  water*  Let  them  come  slowly  to 
the  boiling  point*  Add  a little  cinnamon 
and  lemon  juice  and  two  tablespoonfuls 
of  tapioca  or  sago*  Allow  the  whole  to 
simmer  until  the  tapioca  is  dissolved, 
then  add  a half  cupful  of  claret  and  let  it 
boil  up  quickly* 

Strain  through  a colander  after  re- 
moving, and  serve  hot  or  cold,  as  de- 
sired* An  excellent  and  unusual  soup  for 
a summer  luncheon* 


— 31  — 


Gden  Vale  prune  5ttbip 

TAKE  one  can  of  Califo  Brand  Pre- 
pared Prunes,  one-third  of  a pint 
V ) of  thick  cream,  the  whites  of  six 

eggs  and  raspberry  or  currant  jelly ♦ After 
thoroughly  draining  the  primes  from 
their  syrup,  pit  them  and  rub  them 
through  a colander,  avoiding  rubbing  the 
skin  through  as  much  as  possible* 

Beat  the  whites  of  the  eggs  to  a stiff 
froth,  then  by  degrees  beat  this  into  the 
prune  pulp*  If  not  sweet  enough  to  suit 
the  taste,  add  a tablespoonful  of  sugar* 
The  delicateness  of  this  dish  depends 
largely  upon  the  thoroughness  with  which 
these  two  ingredients  are  beaten  together* 
When  they  are  well  beaten  pour  them 
into  a glass  dish*  Whip  the  cream  and 
spread  evenly  over  the  top,  then  flick 
the  whipped  cream  with  bits  of  the  jelly* 


— 32  — 


( 


paetry  for  fruit  pice 


potato  paste,  without  Shortening 

TO  three-fourths  pint  very  mealy 
potatoes,  add  one-half  teaspoonful 
salt  and  sufficient  flour  to  make 
quite  stiff*  Soften  this  with  cream  suf- 
ficiently to  roll  out  easily.  Bake  quickly. 


Oatmeal  paste,  without  Shortening 

SCALD  two  cupfuls  fine  oatmeal  with 
one  cup  of  boiling  water,  mixing 
thoroughly.  Roll  thin  and  line  pie 
tins,  then  bake  lightly  before  filling  with 
pie  mixture. 


pastry  JVIade  with  Cream 

ONE  and  three-fourths  pints  of  flour 
in  which  has  been  sifted  a half- 
teaspoonful of  baking  powder  and 
same  amount  of  salt.  Mix  into  this 
quickly  one  cup  of  cream,  rolling  thin 
the  resulting  dough.  Spread  on  this  one 
dessertspoonful  of  butter,  roll  over  and 
roll  out  again. 


— 33  — 


Bread  Dough  paste 


ROLL  shavings  of  butter  in  bread 
dough,  rolling  out  and  spreading 
it  three  times. 


plain  pastry,  with  Shortening 

WITH  three  cupfuls  of  flour,  sift 
one  teaspoonful  of  salt  and  one- 
half  teaspoonful  of  baking  pow- 
der. Rub  into  this  three-fourths  of  a cup 
of  shortening.  Moisten  with  just  enough 
ice  water  to  bind  together  and  roll  out. 
If  finely  chopped  beef  suet  is  used  for 
shortening,  use  one-half  cupful  to  each 
cupful  of  flour. 


fruit  pic  fillings 

A FRUIT  PIE  usually  brings  to  one's 
mind  a solid  crust,  no  matter  how 
light  or  well  made — filled  with  one 
of  the  cheaper  grades  of  canned  or  evapo- 
rated fruit — fruit  that,  in  general,  one 
would  hesitate  from  serving  in  any  other 
way*  Such  grades  of  fruit  have  come  to 
be  known  as  “Pie  Fruit/'  and  the  general 
impression  exists  that  it  is  at  least  un- 
necessary or  inadvisable  to  use  better 
grades  of  fruit  for  this  purpose* 

Such,  however,  is  not  the  case*  A deep 
pie  crust,  baked  hard  so  as  not  to  absorb 
the  juice,  and  filled  with  Califo  or 
The  Coast  Brand  Sliced  Lemon  Cling 
Peaches,  or  other  fruit,  makes  a pie  that 
is,  in  the  estimation  of  many,  superior  in 
flavor  and  richness  to  one  made  with  fresh 
peaches,  and  inconceivably  better  than 
one  made  with  "Pie  Fruit"  or  evaporated 
peaches*  A pie  so  made  must  be  tasted 
once  to  be  fully  appreciated — but  once 
tasted,  other  pies  lose  their  flavor  and 
become  altogether  insipid* 

Make  Califo  or  The  Coast  pies  deep,  and 
fill  liberally* 

Peach  Pies,  by  the  way,  may  be  varied* 
There  are  Lemon  Cling,  White  Heath  and 
Yellow  Free  Peaches,  each  with  its  own 
distinctive  flavor* 


— 36  — 


( 


Unusual  fruit  pic  fillings 

IT  must  also  be  recognized  that  the 
usual  old-fashioned  piest  even  when 
made  with  Califo  fruits,  are  not  the 
only  delicious  combinations  of  pie  crust 
and  fruit  that  can  be  made*  Others  can 
only  be  suggested  here* 

For  summer  a most  pleasing  pie  can  be 
made  by  arranging  the  large,  luscious 
pieces  of  Califo  fruit  in  the  empty  crust 
and  pouring  over  it  a gelatine  mixture, 
using  the  syrups  from  the  can,  thinned 
with  water*  When  this  has  set,  cover 
with  a layer  of  whipped  cream* 

In  colder  weather,  a custard  filling  may 
be  substituted  for  the  gelatine,  and  served 
hot,  if  desired* 

Or  the  crust  may  simply  be  filled  with 
heavily  whipped  cream,  in  which  the 
delicious  pieces  of  Califo  fruit  are  hidden* 
These  are  merely  suggestions,  which 
may  be  varied  indefinitely  at  will* 


— 36  — 


; 


t 


Califo  peach  pie 

LINE  the  bottom  and  sides  of  a deep 
pie  tin  with  dough  and  bake  to  a 
hard  pie  crust.  Remove  from  the 
pan  when  baked,  and  allow  to  cool,  then 
place  on  a serving  platter. 

Fill  the  crust  thickly  with  halved 
Califo  Peaches,  arranging  carefully  so  that 
all  of  the  cut  sides  are  down. 

Add  to  the  syrup  one  teaspoonful  of 
gelatine,  dissolved  in  cold  water.  Bring 
to  a boil,  then  pour  over  the  peaches  in 
the  pie  crust.  It  should  not  cover  them 
completely. 

When  ready  to  serve,  cover  with  a 
thickly  beaten  layer  of  whipped  cream, 
dotted  with  Maraschino  Cherries.  Serve 
cold. 


— 37  — 


( 


Spider  pies 

PLACE  the  contents  of  a can  of  Califo 
or  The  Coast  Peaches,  Apricots, 
Bartlett  Pears  or  other  fruit  in  the 
bottom  of  an  earthenware  baking  dish, 
and  cover  with  a thick  crust,  as  for  Fruit 
Cobbler* 

When  baked,  remove  the  cover  whole* 
Place  one-half  of  the  fruit  on  a serving 
platter,  and  then  place  over  it  the 
crust,  turned  upside  down,  then  the  rest 
of  the  fruit* 

Serve  with  cream* 


— 38  — 


Carts 


A TART  is  most  commonly  regarded 
as  a fruit  pie  in  which  the  upper 
crust  is  lacking,  or  only  partially 
replaced  by  lattice  strips*  A tart,  there- 
fore, requires  fruit  that  will  appeal  not 
only  to  the  taste,  but  to  the  eye  as  well, 
and  for  this  there  is  no  fruit  more  suitable 
than  Califo  or  The  Coast  Peaches,  Pears, 
Apricots  or  Pineapple* 

The  fruit  should  be  carefully  arranged 
in  the  open  crust,  cut  side  down,  and  as 
tightly  packed  as  possible*  Over  it  should 
be  poured  the  syrup,  and  the  whole  baked 
until  the  syrup  thickens* 

Individual  tarts  can  be  made  by  lining 
muffin  pans  with  crust,  and  placing  in 
each  a half  of  a Califo  Peach  or  Apricot* 


— 39  — 


fruit  Cobblers 

PACK  the  halved  portions  of  Califo 
or  The  Coast  Peaches,  Apricots  or 
Bartlett  Pears  in  the  bottom  of  a 
deep  earthenware  baking-dish,  standing 
the  pieces  on  edge  and  pressing  closely. 
Over  the  fruit,  on  which  the  syrup 
should  be  poured,  place  a crust  of  light 
but  thick  pastry.  Pinch  this  down 
around  the  edgest  slash  the  center,  and 
prick  well.  Bake  until  brown. 

Serve  hot  or  cold  with  cream. 


fruit  Sbortcahes 

RUB  half  a pound  of  fresh  butter  into 
a pound  of  flour,  add  a pinch  of 
salt,  four  tablespoonfuls  of  pow- 
dered sugar,  a beaten  egg  and  as  much 
milk  as  will  make  a smooth  dough*  Roll 
out  about  a quarter  of  an  inch  thick  and 
bake  on  tin  until  lightly  colored* 

The  foregoing  is  a good  recipe  for  short- 
cake* For  the  filling,  one  of  the  most 
delicious  shortcakes  imaginable  may  be 
made  by  using  two  layers  of  either  Califo 
or  The  Coast  Peaches  or  Apricots,  cut 
side  down,  and  carefully  arranged*  Pour 
the  syrup  over  the  whole  shortcake  and 
the  result  will  be  as  appetizing  as  though 
fresh  strawberries  had  been  used* 

Califo  Sliced  Hawaiian  Pineapple,  each 
slice  cut  into  blocks,  also  makes  a tempt- 
ing shortcake* 


— 41  — 


4 


Rice  Sbortcahe 

(An  Unusual  Recipe) 

RUB  six  ounces  of  butter  into  a 
pound  of  finely  ground  rice;  add 
a pinch  of  salt  and  as  much  cold 
water  as  is  necessary  to  make  a smooth 
dough*  Roll  this  out,  stamp  it  into  cakes 
and  bake  in  a brick  oven;  then  use  the 
same  as  other  pastry  for  shortcakes* 


— 42  — 


Batter  for  fruit  fritters 

TO  one  cupful  of  flour  add  a good 
pinch  of  salt  and  a half  teaspoon- 
ful of  baking  powder*  Sift  well* 
Into  the  middle  of  this  stir  two  well 
beaten  eggs  and  half  a cupful  each  of 
sugar  and  milk,  beating  the  whole  thor- 
oughly* 

If  one  egg  only  is  used,  use  a full  tea- 
spoonful of  baking  powder* 


— 48  — 


/ 


e 


pineapple  fritters 

DRAIN  the  slices  of  a can  of  Califo 
or  The  Coast  Hawaiian  Pineapple, 
and  cut  each  slice  into  halves* 
Dip  each  half  into  fritter  batter  and  fry 
in  a kettle  of  hot  fat* 

Dust  with  powdered  sugar  and  serve 
with  the  Pineapple  juice* 

Or,  if  Grated  Pineapple  is  used,  mix 
one  cupful  of  fruit,  drained,  to  three  cup- 
fuls of  batter* 


— 44  — 


Bahed  fruit  Dumplings 

ROLL  out  biscuit  dough  rather  thin 
and  cut  in  about  four-inch  squares. 
Place  Califo,  or  The  Coast  Fruit  of 
any  variety,  in  the  center  of  the  square 
of  dough,  draw  up  the  four  corners  of  the 
same,  and  pinch  together  at  the  top. 
Place  in  a baking  pan  rather  close  to- 
gether, and  pour  over  them  the  fruit 
syrup.  Sprinkle  cinnamon  over  the  top 
of  each.  Bake  in  a brisk  oven  about  forty 
minutes.  This  is  the  best  form  of  fruit 
dumplings. 


Boiled  Dumplings 

PREPARE  the  Dumplings  as  for 
Baked  Dumplings,  tie  each  one  into 
a cloth,  plunge  into  boiling  water 
and  boil  hard  for  an  hour  and  a half. 


— 46  — 


/. 


! 


c 


Simple  Biscuit  Dough 

SIFT  one  teaspoonful  of  salt  and  two 
rounding  teaspoonfuls  of  baking 
powder  into  one  quart  of  flour  and 
rub  into  the  whole  one  heaping  table- 
spoonful of  shortening*  In  the  center 
pour  gradually  one  pint  of  sweet  milk, 
or  part  milk  and  part  water,  making  a 
soft  dough  with  as  little  mixing  as  pos- 
sible* 


Cup  Dumplings 

PLACE  a half  of  a Califo  or  The  Coast 
Brand  Peach  or  Apricot  in  the  bot- 
tom of  a well  greased  cup,  and  drop 
on  top  of  it  a tablespoonful  of  simple 
biscuit  dough*  Bake  or  steam  for  forty 
minutes*  Serve  with  a custard  or  liquid 
sauce* 

If  desired,  the  cup  may  also  be  lined 
with  the  dough  before  putting  in  the  fruit* 
Any  Califo  or  The  Coast  Brand  Fruits 
are  suitable  for — and  make— delicious 
J Cup  Dumplings* 


— 46  — 


fruit  Curnovers 

TAKE  one  pound  of  puff  paste  and 
roll  out  quite  thin*  Cut  Into 
circles,  lay  a large  half  section  of 
Califo  Peaches  on  one-half  of  the  circle 
and  fold  the  other  half  over  it,  pinching 
the  edges  together*  Bake  twenty  min- 
utes* Serve  hot  or  cold  with  the  syrup 
from  the  peaches,  or  other  sauce* 


2 


— 47  — 


fruit  Suet  pudding 

HEAT  a quart  of  milk  and  mix  with 
a pint  of  New  Orleans  molasses, 
then  let  cook  Add  to  this  one- 
fourth  pound  chopped  suet  and  four  eggs 
beaten  light,  a teaspoon  each  of  ginger 
and  cinnamon  and  a pinch  of  nutmeg* 
Add  sufficient  Indian  meal  to  make  a 
thick  batter* 

Into  this  batter  stir  a pint  of  canned 
peaches,  or  other  fruit,  chopped  small  if 
preferred,  and  carefully  drained  of  all 
syrup*  Place  in  pudding  cloth  dipped 
in  hot  water  then  dredged  with  flour, 
leaving  room  to  swell*  Boil  hard  for  five 
hours. 

Serve  with  hard  sauce,  or,  preferably, 
with  the  syrup  previously  drained  from 
the  fruit,  boiled  down  slightly  if  desired. 


i 


Steamed  fruit  pudding 

MIX  well  a cup  of  flour  and  two 
of  bread  crumbs  with  half  a 
cupful  of  chopped  nutst  preferably 
almonds*  Stir  in  the  yolks  of  three  eggst 
three-fourths  of  a cupful  of  sugar,  a little 
lemon  juice  and  two  heaping  cupfuls  of 
chopped  fruit,  Calif  o or  The  Coast 
Peaches,  Apricots,  Pears  or  Pineapple* 
Last,  add  the  stiffly  whipped  whites  of 
the  three  eggs*  Place  in  a buttered  mould 
and  steam  two  hours*  Serve  with  the 
fruit  syrup* 


49  — 


< 


( 


•> 


Commcal  fruit  pudding 

INTO  one  quart  of  scalded  milk  stir 
three  rounded  tablespoonfuls  of  corn- 
mealt  one  tablespoonful  of  flour,  one 
tablespoonftil  of  butter  and  two-thirds  of 
a cup  of  molasses*  Let  it  thicken  on  the 
stove,  stirring  all  the  time  to  prevent 
burning* 

Stir  in  a large  cupful  of  chopped  Califo 
Fruit,  any  variety,  and  a teaspoonful  of 
ginger* 

Set  in  a moderate  oven  and  bake  until 
done — probably  about  an  hour* 


— 50  — 


1 


I 


peach  Batter  pudding 

DRAIN  a can  of  Califo  or  The  Coast 
Peaches*  Beat  well  three  eggs, 
and  take  one  tablespoonful  butter, 
one-half  teaspoonful  salt,  two  cups  flour. 

Sift  the  flour  and  salt  together,  rub  in 
the  butter  until  perfectly  fine;  beat  the 
eggs  and  add  to  the  milk,  stirring  them 
slowly  into  the  flour* 

Beat  to  a smooth  batter  and  pour  half 
of  it  into  a buttered  pudding  dish  hold- 
ing two  quarts*  Pour  in  the  drained 
fruit  and  add  the  rest  of  the  batter* 

Bake  in  a quick  oven  half  an  hour  and 
serve  at  once* 


— 51 


( 


( 


Baked  peach  thudding 

PLACE  a can  of  Califo  Peaches 
(halves)  in  a stewing  pan  with  their 
syrup  and  heat  thoroughly ♦ While 
still  hot,  place  in  a warmed  pudding  dish 
and  pour  this  batter  over  them* 

To  one  quart  of  milk  take  six  eggs  and 
six  tablespoonfuls  of  flour*  Beat  the 
yolks  and  whites  of  the  eggs  separately, 
stir  the  flour  to  a paste  with  half  a cup 
of  cold  milk,  placing  the  remainder  of  the 
milk  on  to  boil*  Add  the  yolks  to  the 
flour  when  the  milk  boils,  stir  into  it 
the  mixture,  and  keep  stirring  until  it 
thickens*  Then  add  the  whites,  quickly 
beating  the  whole  and  pouring  it  over 
the  peaches* 

Bake  half  an  hour  and  serve  with 
custard  sauce* 

Also  excellent  with  Califo  Pears,  Apri- 
cots, Cherries  or  other  fruit* 


— 52  — 


fruit  pudding 

RUB  butter  the  size  of  an  egg  into  a 
pint  of  flour,  and  add  half  a tea- 
spoonful of  salt  and  a large  tea- 
spoonful of  baking  powder*  Beat  one 
egg  until  light,  add  it  to  a pint  of  milk, 
and  pour  this  over  the  flour;  give  it  a 
thorough  beating  and  pour  the  whole 
into  a greased  pudding  dish*  The  batter 
should  be  about  an  inch  thick* 

Place  the  halves  of  a can  of  Califo 
Peaches  or  Apricots  on  top  of  this  batter 
and  bake  in  a quick  oven  thirty  minutes* 
Serve  hot  with  cream  and  sugar. 


i 


— 53  — 


i 


t 


fruit  pudding1 

STIR  two  tablespoonfuls  thick  cream 
in  a pint  of  buttermilk,  add  a scant 
teaspoonful  of  soda,  a teacupful  of 
sugar,  and  enough  sifted  flour  to  make  a 
light  batter. 

Butter  a pudding  dish  and  place  in  it 
any  Califo  or  The  Coast  Fruit  to  the  depth 
of  an  inch  or  more,  and  pour  the  batter 
over  it* 

When  it  is  baked,  turn  it  bottom  side 
up  on  a large  platter  and  serve  with 
cream* 


— 54  — 


c 


fruit  pudding,  Boiled 

MAKE  a thick  batter  of  one  cup  of 
flour  into  which  has  been  sifted  a 
teaspoonful  of  baking  powder, 
three-quarters  of  a cup  of  milk  and  two 
well  beaten  eggs* 

Stir  in  as  many  Sliced  Lemon  Cling 
Peaches,  Sliced  Apricots  or  other  Califo 
or  The  Coast  Fruit  as  it  will  hold,  turn 
into  a buttered  dish  and  plunge  into 
boiling  water,  which  must  not  cease 
boiling  for  an  hour,  or  it  will  be  heavy* 
Serve  hot  with  hard  sauce* 


— 56  — 


c 


%> 


€> 


Old-fashioned  Batter  pudding 

THIS  is  an  old-fashioned  foundation 
batter  pudding,  which  may  be 
used  plain  with  a fresh  or  stewed 
fruit  sauce  or  the  fruit  cooked  with  the 
pudding*  The  pudding  may  be  baked  in 
a buttered  dish  for  thirty-five  minutes, 
or  boiled  in  a close  covered  mould  in 
rapidly  boiling  water  for  two  hours* 

To  a pint  of  cold  milk  allow  two  eggs, 
a little  salt  and  four  tablespoonfuls  of 
flour*  Sufficient  for  four  people* 


Pineapple  and  potato  pudding 

PRESS  through  a coarse  sieve  enough 
parboiled  sweet  potatoes  to  make  a 
pint  of  pulp,  which  must  be  added 
to  a little  less  than  a half  pint  of  sugar, 
creamed  with  an  even  tablespoonful  of 
butter  and  the  well-beaten  yolks  of  three 
eggs* 

Mix  in  the  potato  pulp  slowly,  beating 
all  the  while  to  keep  the  mixture  light* 
Then  stir  in  a large  cupful  of  new  milk, 
another  of  grated  Hawaiian  Pineapple, 
The  Coast  Brand,  half  a teaspoonful  of 
vanilla,  and  lastly,  the  well-beaten  whites 
of  the  three  eggs* 

Bake  in  a pudding  dish  in  a moderate 
oven*  Serve  with  cream  sauce  or  pine- 
apple syrup* 


— 57  — 


( 


( 


Pear  Klosse 

(A  German  Dish) 

1%  M INCE  finely  the  pears  from  a can  of 
It  1 Califo  or  The  Coast  Brand  Bartlett 
Pears,  after  draining  from  them 
the  syrup* 

Mix  with  them  half  a grated  nutmeg, 
two  ounces  of  clarified  sugar,  a dash  of 
lemon  juice,  four  well-beaten  eggs,  and 
enough  bread  crumbs  to  make  the  mixture 
stiff  and  smooth*  Mould  into  egg  shape 
with  the  bowl  of  a large  spoon,  drop  into 
boiling  water  and  simmer  half  an  hour. 
Serve  on  a hot  dish  with  powdered  sugar 
and  a trifle  of  cinnamon* 


— 58  — 


6 


Calif  o prune  Roll 

MAKE  a sweet  biscuit  dough*  Roll 
this  dough  out  thin,  and  cover 
with  a thick  layer  of  shredded 
Califo  Prepared  Prunes*  Cover  the  prunes 
with  a layer  of  chopped  nuts,  and  sprinkle 
the  whole  with  nutmeg* 

Roll  over  as  for  jelly  roll,  and  bake  in  a 
moderate  oven  for  an  hour*  Serve  with 
whipped  cream  or  hard  sauce* 


— 69  — 


plum  Duff 


REMOVE  the  flesh  from  Califo  or 
The  Coast  Brand  Damsont  Egg  or 
Green  Gage  Plums* 

Mix  a sweet,  soft  biscuit  dough  with  the 
plum  pulp,  allowing  one  quart  of  fruit 
pulp  to  each  pint  of  flour  In  the  dough* 

Tie  up  In  a pudding  cloth  and  boll  hard 
for  three  hours* 

Serve  with  a hard  or  brandy  sauce* 


. — 60  — 


a 


Steamed  peach  pudding 

MIX  well  a cup  of  flour  and  two  of 
bread  crumbs  with  half  a cup  of 
chopped  nuts  (almonds  prefer- 
ably)* Stir  in  the  yolks  of  three  eggs, 
three-fourths  cup  of  sugar,  a little  lemon 
juice,  two  heaping  cups  of  Califo  Peaches, 
chopped  or  sliced,  and,  last,  the  stiff- 
whipped  whites  of  the  eggs*  Place  in 
buttered  mould  and  steam  two  hours* 
Serve  with  the  syrup  from  the  peaches* 


— 61  — 


/• 


prune  pudding 

TAKE  three  tablespoonfuls  of  sugar, 
two  of  butter,  one  egg,  one  large 
cup  of  buttermilk,  one  teaspoonful 
of  soda  dissolved  in  milk,  one  and  one- 
half  cups  of  Califo  Prepared  Prunes,  seeded 
and  chopped  fine,  one  and  one-half  cups 
of  flour,  a little  salt  and  nutmeg*  Steam 
three  hours*  This  is  to  be  served  with  a 
sauce  made  of  one  cup  of  butter,  one 
spoonful  of  flour,  a cup  of  sugar  and  two 
cups  of  hot  water*  Boil  thoroughly  and 
flavor* 


* 


— 62  — 


Sbermed  peach  pudding 

LINE  a dish  with  stale  sponge  cake 
dipped  in  sherry f and  heap  on 
this  the  Califo  Peaches*  Spread  a 
meringue  over  the  top  and  brown  quickly 
by  placing  the  dish  in  another  larger  one 
filled  with  ice  water*  In  this  way  the  top 
will  brown  without  heating  the  contents* 
Serve  with  cream* 


— 08  — 


( 


Pineapple  Sponge  pudding 

COVER  the  bottom  of  a buttered 
baking  dish  with  a layer  of  crushed 
or  grated  The  Coast  Grated 
Hawaiian  Pineapple,  and  pour  over  it  a 
sponge  cake  batter  made  by  any  reliable 
recipe*  Bake  until  the  batter  leaves  a 
broom  straw  clean*  Serve  with  the  fruit 
syrup* 


# 


— 64  — 


peaches  (Sdytbe 

DRAIN  and  wipe  the  halved  peaches 
of  a can  of  Califo  Lemon  Cling  or 
White  Heath  Peaches,  and  lay,  cut 
side  up,  on  a flat  serving  dish* 

Mix  equal  parts  of  brandy  and  apricot 
or  currant  jelly,  though  apricot  is  by  far 
the  best,  and  fill  the  center  of  each  peach* 
Pour  brandy  over  the  whole  mass  and 
light*  Serve  blazing* 


> 


— 65  — 


/ 


c 


Sauces  for  puddings 

THE  best  sauce  for  most  fruit  pud- 
dings is  the  heavy  syrup  in  which 
Califo  fruits  are  preserved,  and 
which  should  be  saved  for  this  purpose. 


plain  F)ard  Sauce 

STIR  together  one  cupful  of  sugar 
and  half  a cupful  of  butter  until  it 
is  creamy  and  light.  Add  flavoring 
to  taste. 


Caramel  Sauce 

PLACE  a saucepan  on  the  fire.  When 
it  becomes  hot,  put  into  it  four 
tablespoonfuls  of  sugar  and  one 
tablespoonful  of  water.  Stir  it  contin- 
ually for  three  or  four  minutes,  until  the 
water  evaporates.  Then  watch  it  care- 
fully until  it  becomes  a delicate  brown. 
Have  ready  a pint  of  cold  water  and  a 
cupful  of  sugar,  mixed  with  some  flavor- 
ing, such  as  vanilla.  Turn  this  into  the 
saucepan  at  the  right  instant,  and  let  it 
simmer  for  ten  minutes.  Add  a half  glass 
of  brandy  or  wine. 


— 66  — 


Brandy  Sauce 


STIR  a heaping  teaspoonful  of  corn- 
starch into  a little  cold  water*  Add 
to  it  a cupful  of  boiling  water  with  a 
cupful  of  sugart  and  a piece  of  butter  the 
size  of  an  egg*  Boil  together  for  ten 
minutes*  Remove  from  the  fire  and 
allow  it  to  cool*  Stir  into  it  half  a cupful 
of  wine  or  brandy*  It  should  be  about  as 
thick  as  a thin  syrup* 


plain  Sauce 

A GOOD  SAUCE  to  go  with  plain 
fruit  puddings  is  made  by  mixing 
one  cupful  of  brown  sugart  one 
cupful  of  molasses,  half  a cupful  of  butter, 
one  large  teaspoonful  of  flour*  Add  the 
juice  and  grated  rind  of  one  lemon,  half  a 
nutmeg  grated,  half  a teaspoonful  of 
cloves  and  cinnamon*  When  these  are 
all  stirred  together,  add  a teacupful  of 
boiling  water,  stir  constantly,  put  into 
a saucepan  and  boil  until  clear, then  strain* 


I 


— 67  — 


f)ot  Cream  Sauce 


PUT  half  a pint  of  new  milk  on  the  fire, 
and  when  it  boils  stir  into  it  one 
teaspoonful  of  flour,  four  ounces  of 
sugar  and  the  well-beaten  yolks  of  three 
eggs*  Remove  from  the  fire  and  add  the 
grated  rind  and  juice  from  one  lemon* 
Stir  it  well  and  serve  hot* 


Common  Sweet  Sauce 

INTO  a pint  of  water  stir  a paste  made 
of  a tablespoonful  of  cornstarch  or 
flour  (rubbed  smooth  with  a little  cold 
water)*  Add  a cupful  of  sugar  and  a 
tablespoonful  of  vinegar*  Cook  well  for 
three  minutes*  Take  from  the  fire  and 
add  a piece  of  butter  the  size  of  a small 
egg*  When  cool,  flavor  with  vanilla  or 
other  extract* 


— 68  — 


/ 


t 


t 


Ice  Cream 


FOR  a plain  foundation  ice  cream,  use 
an  equal  quantity  of  new  milk  and 
cream*  Heat  to  boiling  point  (not 
beyond),  adding  one  cup  of  sugar  with  a 
pinch  of  salt*  Let  cool  before  adding 
fruit  juice  or  pulp,  or  both,  with  perhaps 
a little  lemon  juice  to  bring  out  the  flavor* 
It  is  often  advisable,  where  the  fruit  juice 
is  uncooked  or  very  tart,  to  partially 
freeze  the  cooled  cream  and  milk  before 
adding  the  juice* 

About  one  heaping  teaspoonful  of  gela- 
tine (dissolved  before  adding)  for  each 
pint  of  the  milk  and  cream  gives  the 
smoothness  of  a mousse,  which  is  also  at- 
tained by  the  addition  of  whipped  cream* 
Evaporated  cream  or  condensed  milk 
may  be  used  with  excellent  results* 

Whipped  cream  and  the  whipped  whites 
of  eggs  in  equal  portion  may  be  frozen  and 
merely  flavored  with  fruit  juice  or  have 
added  an  equal  part  of  sweetened  fruit 
pulp* 


fruit  Icee  and  Sherbets 


MAKE  a syrup  in  the  general  propor- 
tion of  one  quart  of  water  to  a 
pound  of  sugar,  with  a pinch  of 
salt,  and  boil  five  minutes*  The  sweetness 
or  tartness  of  the  fruit  used  necessitates 
varying  the  amount  of  sugar*  When  cold 
add  to  the  syrup  a pint  of  fruit  pulp* 
Sherbets  or  “sorbets”  are  made  by  the 
adding  to  the  ice  made  as  above,  when 
partially  frozen,  the  whipped  white  of  an 
egg  (or  two  if  liked)  for  the  above  quan- 
tity, or  with  a little  sugar  added* 

Granites  are  coarse-grained  ices  packed 
in  the  can  and  set  away  without  stirring 
for  an  hour,  when  the  sides  are  scraped 
fresh  and  the  mixture  re-packed*  This 
is  twice  repeated*  It  is  not  until  the  ice 
is  scraped  and  stirred  that  the  fruit  is 
added,  lightly  mixed  in* 


froze n Custard 


TO  one  quart  of  heated  milk,  add 
three  well-beaten  eggs,  one  cup  of 
sugar,  and  a pinch  of  salt*  Cool, 
add  the  fruit  or  juice  desired,  and  freeze* 
With  custard,  also,  it  is  sometimes  best  to 
partially  freeze  before  adding  to  it  the 
fruit  juice* 


l 


— 71  — 


Pineapple  Ice  Cream  ]Vo*  1 

PARTIALLY  freeze  one  quart  of 
cream,  one  cup  of  sugar  and  one 
quart  of  milk  before  adding  one 
quart  of  The  Coast  Grated  Hawaiian 
Pineapple,  which  has  been  allowed  to 
stand  with  a little  sugar  and  lemon  or 
orange  juice*  Complete  freezing* 


— 72  — 


Califo  peach  Sherbet 


MASH  a few  pieces  of  Califo  Lemon 
Cling  or  White  Heath  Peaches  and 
make  a sherbet  or  ice,  using  all  of 
the  syrup  from  the  cam 

Place  the  half  of  a Califo  Peach  in  each 
sherbet  glass,  round  side  down,  and  set 
these  glasses  on  ice  to  chill* 

When  ready  to  serve,  heap  up  the  sher- 
bet or  ice  in  the  glasses,  and  sprinkle  with 
chopped  nuts  or  Maraschino  cherries* 


I 


— 73  — 


Califo  pineapple  Ice 

DRAIN  the  syrup  from  a can  of  Califo 
Pineapple,  and  thoroughly  chill 
the  slices* 

Make  a sherbet  or  water  ice,  using  this 
syrup  and  as  much  The  Coast  Grated 
Pineapple  as  desired* 

When  ready  to  serve,  place  one  slice  of 
the  chilled  Pineapple  on  each  plate,  and 
cover  with  a heaping  cone  of  the  ice,  plac- 
ing a Maraschino  cherry  at  the  top  of 
each  mound* 


— 74  — 


frozen  peaches  or  Hpricots 

FOR  one  can  of  Califo  or  The  Coast 
Sliced  Lemon  Cling  Peaches  or 
Apricots,  use  two  coffee  cupfuls  of 
sugar  and  a pint  of  water*  Break  the 
peaches  slightly,  mix  with  the  water  and 
sugar,  and  let  stand  half  an  hour,  stirring 
once  in  a while  to  dissolve  the  sugar* 
Then  add  the  stiff-whipped  whites  of  three 
eggs , place  in  mould,  and  pack  in  salt 
and  ice  for  six  hours* 


frozen  prunes 

PIT  the  contents  of  one  can  of  Califo 
Prepared  Prunes,  breaking  the  fruit 
as  little  as  possible*  Dissolve  one 
and  one-half  cups  of  sugar  in  one  pint  of 
water*  Mix  the  prunes,  sugar  and  water, 
and  the  stiff-whipped  whites  of  three  eggs 
so  as  to  break  the  fruit  very  little*  Place 
in  mould  and  pack  in  ice  and  salt  for  six 
hours* 


— 76  — 


•r 


frozen  pineapple  Cuetard 

ADD  to  a quart  of  milk  a teacup  of 
sugar  and  bring  to  a boil*  Add 
four  well-beaten  eggs  and  let  the 
mixture  thicken,  watching  carefully,  how- 
ever, that  the  mixture  does  not  again 
become  thin*  Let  this  cool,  then  add  one 
pint  of  grated  The  Coast  Hawaiian  Pine- 
apple and  freeze*  A little  lemon  juice  will 
bring  out  the  fruit  flavor* 


— 77  — 


( 


plum  Ices 


RUB  Califo  or  The  Coast  Green  Gage, 
Damson  or  Egg  Plums  to  a pulp 
through  a colander* 

Sweeten  to  taste  and  use  as  for  other 
Ices* 

A good  plan  is  to  boil  the  pulp  and 
syrup,  adding  the  sugar  necessary  and 
about  half  as  much  water  as  pulp*  Then 
allow  to  cool  and  freeze* 


— 78  — 


Grape  Ice  Cream 

THE  pulp  of  Califo  White  Muscat 
Grapes  mixed  with  the  syrup  from 
the  cant  makes  an  excellent  base 
for  Ice  Cream,  using  one  quart  of  this 
pulp  to  one  quart  of  rich  cream  and  one 
quart  of  milk,  with  about  one  cupful  of 
sugar*  A dash  of  lemon  will  bring  out 
the  grape  flavor  more  strongly* 


— 79  — 


pear  Ice  or  Sherbet 

THE  contents  of  a can  of  Califo  Pears 
may  be  used  to  good  advantage  in 
preparing  pear  ices*  Mash  the 
fruit  in  its  own  syrup  until  it  can  be  put 
through  a coarse  sieve*  Add  the  juice  of 
one  lemon  or  a little  wine*  The  addition 
of  the  whipped  whites  of  eggs,  when  the 
fruit  is  partly  frozen,  will  make  the 
ordinary  sherbet*  Or,  the  mashed  fruit 
may  be  added  to  an  ordinary  ice  cream  or 
custard  foundation,  and  frozen* 


I 


— 80  — 


frozen  Cherries 


THE  dark  Califo  Cherries  give  the 
finest  results  for  frozen  cherries* 
Stone,  without  cutting,  one  quart 
of  Cherries  and  place  them  in  their  syrup* 
Add  a wineglass  of  Maraschino*  Sweeten 
to  taste*  Let  stand  an  hour  or  more* 
Place  in  freezer,  pack  and  let  stand  in 
ice  and  salt  six  hours* 


» 


— 81  ~ 


Iced  pudding 

BOIL  one  scant  half-teaspoonful  of 
arrowroot  in  one  pint  of  new  milk, 
and  into  it  stir  one  and  one-half 
quarts  of  hot  milk*  Then  add  three  cups 
of  sugar,  three  well-beaten  eggs,  and  a 
pound  of  Califo  or  The  Coast  Brand  fruit 
of  any  variety,  chopped  fine*  Freeze  hard* 


— 82  — 


f rc2en  Rice  pudding  with  fruit 

MAKE  a thin  rice  pudding,  using 
plenty  of  milk,  and  a large  amount 
of  Califo  or  The  Coast  Brand  fruit 
of  any  variety*  Cook  until  the  rice  is 
very  tender*  Allow  the  pudding  to  cool 
thoroughly,  then  skim  the  top  clean  and 
pour  into  the  freezer,  adding  more  milk  if 
necessary*  Frozen  Rice  Pudding  is  best 
when  not  frozen  quite  as  hard  as  plain 
ice  cream* 


— 83  — 


f rc2cn  'Capioca  Custard 

PUT  one  cup  of  pearl  tapioca,  with 
two  cups  of  milk,  into  the  double 
boiler*  Cook  for  one  hour*  Add 
two  cups  of  milk  and  one-half  cupful  of 
granulated  sugar*  Cook  for  ten  minutes, 
stirring  frequently,  then  add  the  beaten 
yolks  of  two  eggs  and  cook  for  one  minute 
more*  Take  from  the  fire  and  cool*  Add 
one  cupful  of  grated  Hawaiian  Pineapple 
or  other  fruit  and  put  into  the  freezer* 
When  partly  frozen,  add  one  cupful  of 
cream  beaten  to  a stiff,  dry  froth*  Finish 
freezing,  pack  and  let  stand  at  least  an 
hour  before  serving* 


— 84  — 


/ 


fruit  Snow  f ro2en 

PACK  the  Snow  as  made  in  the  recipe 
for  Fruit  Snow  in  a mould,  and  set 
in  a mixture  of  ice  and  salt  for  six 
hours  before  serving* 


— 85  — 


» 


peach  JYLousse  and  Russe 

TO  each  cup  of  peach  pulp  allow  a 
heaping  teaspoonful  of  gelatine* 
Dissolve  gelatine  in  one-third  cup- 
ful of  cold  watert  then  place  over  steam  to 
dissolve,  and  strain  into  the  Califo  Peach 
Pulp*  Sweeten  well,  and  add  a little 
lemon  juice*  Coat  the  lining  of  a fancy 
mold  with  a tablespoonful  of  melted  gela- 
tine, then  pour  in  the  above  mixture,  pack 
well,  cover  with  ice,  and  freeze  six  hours* 
Make  the  Russe  in  a similar  manner, 
but  fold  in  at  the  last  a pint  of  whipped 
cream  and  the  grated  rind  of  a lemon, 
instead  of  the  lemon  juice*  Use  also  a 
little  almond  flavoring*  These  may  be 
used  as  filling  for  a mold  lined  with 
vanilla  ice  cream* 


— 86  — 


i 


* 


pineapple  JHousse 

PLACE  in  a saucepan  with  one  cup  of 
The  Coast  Grated  Hawaiian  Pine- 
apple, one-half  cup  of  sugar,  one- 
fourth  cup  of  water,  and  simmer  for  five 
minutes*  Add  juice  of  one  lemon,  take 
from  fire,  cool,  stir  in  one  cup  of  whipped 
cream  or  one-fourth  cup  of  gelatine  dis- 
solved in  one-fourth  cup  of  water,  pack 
the  mould  around  with  ice  and  let  stand 
two  hours* 


— 87 


peach  JYLelba 

SAUCE*  A good  substitute  for  the 
usual  sauce  made  by  boiling  a pound 
of  fresh  raspberries  with  one-third  of 
a cupful  of  sugar,  and  straining,  is  to 
soften  a glass  of  good  raspberry  jelly  with 
boiling  water,  straining  through  a fine 
sieve* 

Both  the  Califo  Peaches  and  the  sauce 
should  be  put  in  the  ice  box  some  hours 
before  serving* 

Put  a round  piece  of  sponge  cake  about 
half  an  inch  thick  in  the  bottom  of  a deep 
plate*  Cover  this  with  a layer  of  about 
an  inch  of  vanilla  ice  cream*  On  top  of 
the  cream,  arrange  the  peaches,  and  over 
all  pour  the  chilled  raspberry  sauce* 

A good  sauce  for  Peach  Melba  comes 
already  prepared* 


— 88  — 


/ 


( 


peach  Cetra22iru 

PLACE  a Califo  halved  Lemon  Cling 
Peach  in  a tall  grape-fruit  glass* 
Surround  with  sliced  oranges,  pieces 
of  Califo  Sliced  Pineapple,  or  strawberries 
if  in  season*  Pour  over  the  fruit  Port 
wine  and  Maraschino,  and  cover  with 
vanilla  ice  cream*  If  desired,  pour  the 
same  sauce  over  the  ice  cream  as  for 
Peach  Melba* 


pineapple  kayer  Cahe^JNfo,  1 

BEAT  together  one  and  one-half  cup- 
fuls of  sugar,  one-half  cup  of  butter, 
9 When  creamy , add  one  cup  sweet 

milk  and  two  and  one-half  cupfuls  of  flour 
sifted  with  one  teaspoonful  baking  powder 
and  a saltspoonful  of  salt.  Flavor  with  a 
few  drops  of  almond  and  vanilla.  Lastly, 
beat  in  lightly  the  whites  of  four  well- 
whipped  eggs  and  bake  in  two  layers. 

Do  not  ice  cake  until  cold. 

For  icing,  soak  one-third  box  of  gelatine 
in  a little  water,  then  beat  until  dissolved. 
In  a separate  bowl  whip  well  the  whites  of 
two  eggs,  adding  to  them  when  stiff  one- 
half  cupful  of  sugar,  the  dissolved  gelatine, 
two  cupfuls  of  The  Coast  grated  Hawaiian 
Pineapple,  Stand  in  cold  place  one-half 
day  before  using. 


— 90  — 


paradise  puricb 

Sarah  Tyson  Rorer* 


ONE-HALF  dozen  lemons* 

One  pound  sugar* 

One  can  grated  pineapple* 

Three  oranges 

Grate  the  yellow  rind  from  three  lemons 
and  two  oranges*  Put  the  sugar  into  a 
saucepan  with  one  quart  of  water*  Add 
the  grated  rind  and  stir  over  the  fire  until 
it  boils*  Boil  five  minutes  and  strain* 
When  cool,  add  the  juice  of  all  the  lemons 
and  oranges,  and  the  pineapple*  At 
serving  time  put  it  with  a block  of  ice  in 
the  punch  bowl  and  dilute  with  two  quarts 
Apollinaris  or  plain  water* 

This  will  serve  twenty  persons* 


— 91  — 


/ 


Hawaiian  pineapple  Salad 

CALIFO  Sliced  Hawaiian  Pineapple 
makes  a delicious  salad  course  for 
a luncheon*  Serve  it,  minced, 
with  Mayonnaise  or  French  dressing,  on 
lettuce  leaves* 

Can  be  mixed  to  good  advantage  with 
grape-fruit,  shredded,  tart  apples  or 
halved  Malaga  grapes* 

The  syrup  should  be  drained  off  and 
saved  for  sherbets  or  pudding  sauces* 


— 92  — 


fiawaiian  pineapple  Salad 

MIX  one  cup  chopped  Calif  oHawaua11 
Pineapple  with  a shredded  grape- 
fruit and  a half  cup  of  chopped 
nuts  or  celery*  Add  some  Maraschino 
cherries,  and  serve  on  lettuce,  with  Mayon- 
naise dressing* 


— 93  — 


/ 


Inde* 

Page 

Apricots,  en  Surprise 5 

No  special  recipes  are  given  for  apricots,  as  they  can  be  used 
wherever  peaches  are  used.  See  peaches,  also  the  general 
recipes,  such  as  puddings,  pies,  fritters,  etc. 

Bavarian  Cream 10 

Biscuit  Dough,  Simple 46 

Blanc  Mange,  Fruit 13 

Charlotte  Russe  with  Pineapple 28 

Charlottes,  Fruit 23 

Cherries,  Royal  Anne  or  Black  Frozen 81 

For  other  recipes  for  cherries,  see  the  general  recipes,  puddings, 
pies,  ice  creams,  etc. 

Cobblers,  Fruit 40 

Dressings  for  Fruit 4 

Dumplings 

Cup 46 

Fruit 45 

Fritters 

Batter  for 43 

Pineapple 44 

Gelatines,  Fruit 8 

How  to  Serve  Canned  Fruit 3 

Ice  Cream,  Ices  and  Sherbets 

Califo  Peach  Sherbet 73 

Califo  Pineapple  Ice 74 

Frozen  Cherries 81 

**  Custard 71 

“ Peaches  or  Apricots 75 

“ Pineapple  Custard 77 

“ Prunes 76 

“ Rice  Pudding 83 

“ Tapioca  Custard 84 

Fruit  Snow  Frozen 85 

Grape  Ice  Cream 79 

Ice  Cream,  basis  for  fruit 69 

Ices  and  Sherbets,  Fruit 70 

Iced  Pudding 82 

Pear  Ice  or  Sherbet 80 

Pineapple  Ice  Cream 72 

Plum  Ice 78 

Snow,  Fruit,  frozen 85 

Jellies,  Fruit  (see  Gelatines), 

Junket,  Fruit 12 

Omelette,  Fruit  No,  1 24 

No,  2 25 

Paradise  Punch 91 


c 


Inde* 

Page 

Peaches,  Lemon  Cling, White  Heath  orYellowFree 

Califo  Peach  Pie 37 

Califo  Peach  Salad 6 

Califo  Peach  Sherbet 73 

Frozen  Peaches 75 

Peaches,  Edy the 65 

Peaches,  en  Surprise 5 

Peach  Melba 88 

Peach  Mousse  and  Russe 86 

Peach  Tetrazzini 89 

Sherried  Peach  Pudding 63 

Steamed  Peach  Pudding 61 

See  also  all  of  the  general  recipes,  puddings,  pies,  ice  creams, 
snow,  etc* 

Pears,  Bartlett 

Pear  Ice  or  Sherbet 80 

Pear  Klosse 58 

See  also  the  general  recipes,  puddings, 'pies,  etc. 

Pies,  Fruit 

Califo  Peach  Pie 37 

Fruit  Pie  Fillings 35 

Pastry  for  Fruit  Pies 33,  34 

Spider  Pies 38 

Unusual  Fruit  Pie  Fillings 36 

Pineapple,  Hawaiian 

Califo  Pineapple  Ice 74 

Compote  of 27 

Charlotte  Russe  with  Pineapple 28 

Fritters 44 

Frozen  Pineapple  Custard 77 

Hawaiian  Pineapple  Salad 92 

Hawaiian  Pineapple  Salad  No,  2 93 

Ice  Cream 72 

Layer  Cake 90 

Muffins 26 

Pineapple  and  Potato  Pudding 57 

Pineapple  Mousse 87 

Pineapple  Sponge  Pudding 64 

Pineapple  may  also  be  used  in  all  of  the  general  recipes,  such 
as  puddings,  pies,  etc. 

Plums,  Green  Gage,  Egg  or  Damson 

Plum  Duff 60 

Plum  Ices 78 

See  also  the  general  recipes,  puddings,  pies,  etc. 

Prunes,  Prepared 

Califo  Prune  Roll 59 

Croquettes 30 

Eden  Vale  Prune  Whip 32 


c 


Inde* 

Prunes,  Prepared — (Continued)  Pa2e 

Frozen  Prunes 76 

Prune  Pudding 62 

Prune  Soup 31 

Stewed  Prunes 29 

Califo  Prepared  Prunes  may  also  be  used  in  many  of  the 
general  recipes*  See  pies,  puddings,  etc* 

Puddings 

Baked  Peach 52 

Boiled  Fruit 55 

Bread  Pudding,  Fruit 21 

Cracker  Pudding,  Fruit 18 

Custards,  Fruit 14 

Cornmeal  Fruit 50 

Delmonico 22 

Iced  Pudding 82 

Old  Fashioned  Batter 56 

Peach  Batter 51 

Pineapple  and  Potato 57 

Pineapple  Sponge 64 

Plain  Fruit  No*  1 53 

Plain  Fruit  No*  2 54 

Plum  Duff 60 

Prune  Pudding 62 

Rice,  Fruit 15 

Rice,  Fruit,  Frozen 83 

Sherried  Peach 63 

Sponges,  Fruit 9 

Steamed  Fruit 49 

Steamed  Peach 61 

Suet 48 

Tapioca,  Fruit 11 

Uncooked  Fruit 20 

Royals,  Fruit 7 

Salads 

Califo  Peach  Salad 6 

Hawaiian  Pineapple  No*  1 92 

Hawaiian  Pineapple  No.  2 93 

Sauces  for  Puddings 66,  67,  68 

Shortcakes 

Fruit , 41 

Rice  and  Fruit 42 

Souffle,  Fruit 16 

Snow,  Fruit 17 

Fruit,  Frozen 85 

Tarts,  Fruit 39 

Trifles 19 

Turnovers,  Fruit 47 


